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Side Dishes


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Roasted Vegetables

From Donna Hammer


  • ½ cup chicken broth
  • 1 Tablespoon olive oil
  • 2 teaspoons rosemary
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 6 cloves garlic, minced
  • ¼ cup + 2 Tablespoons balsamic vinegar
  • 8 ounces mushrooms, sliced
  • 2 medium zucchini, cut into 1-inch dice
  • 2 medium yellow squash, cut into 1-inch dice
  • 1 large red onion, cut into 1-inch dice
  • 1 medium green bell pepper, cut into 1-inch dice
  • 1 medium red bell pepper, cut into 1-inch dice
  • 1 medium yellow bell pepper, cut into 1-inch dice
  • 1 pound red potatoes, halved, parboiled for 15 to 20 minutes

Combine first 7 ingredients. Spray 13 x 9 x 2-inch baking dish with nonstick cooking spray. Arrange vegetables in baking dish and top with ½ of the marinade. Bake at 425° F for 20 minutes. Turn vegetables and top with remaining marinade. Bake for another 10 minutes.

Makes 8 servings.


Note: Feel free to add other vegetables. This is even good eaten cold for lunch the next day.